Best 10 Thai Green Chicken Curry Recipe By Tasty Recipes

THAI GREEN CURRY WITH CHICKEN BY CHEF FERN RECIPE BY TASTY

Steps:

• Cut the tops and bottoms off the eggplant and cut into quarters.
• Thinly slice the chicken breast crosswise. Set aside.
• Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
• Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
• Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
• Add a splash of the coconut milk, stirring until it forms a paste.
• Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
• Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
• Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
• Add the Thai basil. Remove the curry from the heat and serve with white rice.
• Enjoy!

SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY

Steps:

• Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
• Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
• Cook on high for 2.5 hours.
• Stir in the peppers, green beans, chilli, and coconut milk.
• Cook for a further 30 minutes.
• Serve over rice.
• Enjoy!

THAI GREEN CURRY WITH CHICKEN

Steps:

• Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
• While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
• Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
• Remove curry from heat and stir in Thai basil.

THAI GREEN CHICKEN CURRY

Steps:

• Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
• Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
• In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
• Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
• Next, pour in a 400ml can of coconut milk and let it come to a bubble.
• Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
• Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
• Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
• Scatter with lime to garnish and serve immediately with boiled rice.

THAI GREEN CURRY CHICKEN

Steps:

• Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
• Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

THAI GREEN CHICKEN CURRY RECIPE BY TASTY

Steps:

• Heat 1 tbsp of coconut oil in a wok or deep skillet. Add chicken thighs to the pan and cook for a few minutes until almost cooked all the way. Season to taste with salt and pepper. Remove from the pan and set aside.
• In the same pan, heat the remaining tablespoon of oil and add the green chilies, shallot, bell peppers, carrots, green onions. Cook for about 30 seconds, then add the ginger and garlic. Cook for another minute until everything gets fragrant. Vegetables should still be crunchy.
• Add the Thai Green Curry paste and cook for a minute until everything comes together.
• Add the coconut milk to the pan and mix thoroughly. Let the curry cook for a few minutes until bubbling hot. Squeeze in some fresh lime.
• Add in the broccolini and the snap peas along with the chicken that you par cooked earlier. Let everything poach in the hot curry until the chicken is finished cooking fully - approximately another 3 to 4 minutes. Take care not to overcook the vegetables. Stir in the basil leaves a few seconds before serving.
• Serve hot over jasmine rice. Top with all the garnishes - red Thai peppers, green onions, cucumbers, more basil and a squeeze of lime.

THAI GREEN CHICKEN CURRY

Steps:

• Carefully spoon about 1 cup of the thick cream from one can of coconut milk.
• Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.
• Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.
• Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(You should hear the curry paste start to fry in the oil).
• Continue cooking until the curry paste is very aromatic.
• Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.
• Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minute.
• Season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce.
• Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.
• Cook until chicken is cooked through.
• Stir in bell pepper and cook until crisp-tender. Off the heat, stir in the lime juice and basil. Serve immediately with rice.

BREE'S GREEN THAI CHICKEN CURRY

Steps:

• Remove green beans from freezer and set aside to thaw.
• Heat coconut oil over medium heat in a large, deep skillet. Add chicken and brown until no longer pink in the center, about 10 minutes. Sprinkle with black pepper and curry powder. Stir in garlic and curry paste to 'wake up' the flavors. Pour in coconut milk, fish sauce, and brown sugar and stir to combine. Adjust seasoning to taste.
• Stir thawed green beans and green onions into curry mixture. Cook until green beans are tender, making sure not to boil, about 5 minutes. Serve over cooked jasmine rice.

THAI GREEN CHICKEN CURRY

Steps:

• Use a high-quality food processor - you want a paste, not a finely-chopped salsa.
• Into the food processor, put: onion, lemon grass, garlic, ginger, green chillies, lime zest, lime juice, half of the peanut oil (1 tbsp), fish sauce, cilantro, and basil.
• Process to a smooth paste. Add a little water if necessary.
• Heat a wok or a large frying pan with the remaining 1 tbsp peanut oil. When very hot, add the chicken and stir-fry 2-3 minutes, or until the chicken starts to turn golden-colored.
• Add the green beans and stir-fry one more minute. Remove chicken and green beans to a plate or bowl.
• Put paste into wok and cook over medium heat for 2-3 minutes. The raw onions in the paste will ruin the flavor, so make sure onion is fully cooked before moving on. Taste regularly to check.
• When paste no longer has raw-onion flavor, stir in coconut milk and mix well.
• Add chicken and green beans, stir to coat, and simmer (uncovered) for 5-7 minutes or until chicken is fully cooked.

VERY SPICY THAI GREEN CHICKEN CURRY

Steps:

• Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
• Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
• Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.